Not a clean label ingredient

Fractionated Oil

Simply put, fractionation is a very precise way to “separate”.

Fractionated oil is the act of processing an oil in order to separate and group out certain triglycerides (“fat groups”) for functional purposes, such as increased shelf-life/stability and altered “thickness”/viscosity. The majority of long chain triglycerides (LCT) are removed, leaving behind the medium-chain triglycerides (MCT), thus making it a fully saturated oil (solid at room temp).

Note: Home cooks do applied “fractionation” with gravy making. When gravy is left to sit at room temp — the saturated fats will naturally float to the surface — cooks then skim off the thick layer of fat.